Pescatarian Vegan Vegetable Kolhapuri

Total time1 hr 10 min

Prep time25 min

Cook time45 min

4.7

(4)

Kolhapuri cooking is known for its bold, fiery character, and this vegetable curry delivers every bit of that intensity through a deeply layered homemade masala. The paste is built from scratch — toasted whole spices, golden coconut, charred onion, garlic, ginger, and two kinds of dried red chilies all blended into a thick, vivid base that forms the soul of the dish. Watching that paste darken in the pan and the oil begin to separate at the edges is one of those deeply satisfying kitchen moments that tells you something genuinely delicious is on its way. Hearty vegetables like potato, carrot, cauliflower, and green beans soak up the masala as they cook, becoming tender and richly coated in that complex, smoky heat. The green peas stirred in at the end add a pop of sweetness that balances the fire beautifully. This is the kind of plant-forward curry that needs absolutely nothing added to feel complete and deeply satisfying — just a bowl of rice or some warm flatbread alongside.

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Ingredients

4 servings

For the Kolhapuri masala

3 tbsp neutral oil, divided
½ cup fresh or frozen grated coconut
1 medium yellow onion, roughly chopped
4 dried kashmiri red chilies, stems removed
2 dried hot red chilies (such as byadgi or arbol), stems removed
1 tsp coriander seeds
½ tsp cumin seeds
4 black peppercorns
3 cloves
1 inch cinnamon stick
½ tsp poppy seeds
½ tsp sesame seeds
3 garlic cloves, peeled
1 inch fresh ginger, peeled and roughly chopped
½ tsp ground turmeric

For the curry

1 medium yellow onion, finely chopped
2 medium tomatoes, finely chopped
1 tsp salt, plus more to taste
1 cup cauliflower florets (about 1-inch pieces)
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium carrot, peeled and cut into ½-inch rounds
1 medium potato, peeled and cut into ¾-inch cubes
½ cup green peas (fresh or frozen)
1 cup water

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat a small dry skillet over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, poppy seeds, and sesame seeds and toast, stirring constantly, until fragrant and the seeds begin to darken slightly, about 2 minutes. Transfer to a plate and let cool.
2
In the same small skillet, heat 1 tbsp of the oil over medium heat. Add the grated coconut and cook, stirring frequently, until golden and lightly toasted, about 3–4 minutes. Transfer to the plate with the toasted spices.

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